This tasty dish stretches the definition of Lasagna perhaps. But, it never fails to please. Consider unique ingredients such as asparagus and Hollandaise sauce.
- Two 0.9-ounce packages Hollandaise Sauce Mix
- 1/2 cup butter
- 2 cups whole milk
- 2 cups finely chopped onion
- 3 cups sliced mushrooms
- 8 cooked lasagna noodles
- 1 pound skinless chicken breast, cooked, cubed
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Two 10.5-ounce cans cut asparagus
- 2 cups shredded cheddar cheese
- 1 cup Parmesan cheese
- 1/4 teaspoon basil
- 1/4 teaspoon oregano
Make the Hollandaise sauce mix. Coat a large skillet with cooking spray. Stir onions and mushrooms over medium high heat until onions are translucent. Set aside. Preheat oven to 350 degrees. Coat a 13-inch by 9-inch baking pan with cooking spray. Spread 1/2 cup of sauce in pan. Layer 4 lasagna noodles, chicken, salt, pepper, mushrooms, and onions, remaining sauce, asparagus, 2 cups cheese and remaining noodles.
Top with remaining cheese, basil and oregano. Bake uncovered 35 to 40 minutes.
Tags: recipe, Chicken lasagna, cooking, diy